Peppermint Snowball Cookies

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Peppermint Snowball Cookies: A Holiday Delight

The holidays are a time for creating sweet memories, and what better way to celebrate than with a batch of festive cookies? This year, I took the classic snowball cookie to a whole new level.

By tinting the dough pink and hiding a Candy Cane Hershey’s Kiss in the center, these cookies are both a treat for the taste buds and a visual delight.

These Peppermint Snowball Cookies are buttery, sweet, and lightly flavored with vanilla, making them the perfect addition to any holiday cookie tray. Rolling them in powdered sugar adds a snowy touch that pairs beautifully with their cheerful pink hue.

Whether you’re sharing them with loved ones or savoring them by the fire, these cookies are guaranteed to bring a little extra holiday magic.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 32 Candy Cane Hershey’s Kisses, unwrapped
• 2 cups powdered sugar (for rolling)
• Pink food coloring (optional, for tinting the dough)

Instructions

1. Cream Butter and Sugar:
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Stir in the vanilla extract and a few drops of pink food coloring until evenly combined.
2. Add Flour:
   Gradually mix in the flour until the dough comes together. It should be soft but not sticky.
3. Chill the Dough:
   Cover the dough and refrigerate for about 30 minutes to make it easier to handle.
4. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Shape the Cookies:
   Scoop about 1 tablespoon of dough, flatten it slightly in your palm, and place a Candy Cane Hershey’s Kiss in the center. Wrap the dough around the kiss, rolling it into a smooth ball. Repeat for all 32 cookies.
6. Bake:
   Arrange the cookies on the prepared baking sheets, spaced about 1 inch apart. Bake for 12-14 minutes, or until the cookies are set but not browned.
7. Cool and Roll:
   Allow the cookies to cool for 5 minutes on the baking sheet, then gently roll them in powdered sugar while still warm. Transfer to a wire rack to cool completely.
8. Double Coating:
   Once the cookies are fully cooled, roll them in powdered sugar a second time for that perfect snowy finish.

Tips for Success

• Even Tinting: Add food coloring gradually until you achieve your desired shade of pink.
• Prevent Melting: Work quickly to wrap the dough around the kisses so the chocolate stays intact during baking.
• Storage: Store cookies in an airtight container for up to a week or freeze for longer storage.

These Peppermint Snowball Cookies are a delightful combination of buttery shortbread and creamy peppermint goodness.

The hidden kiss in the center is a fun surprise, while the pink dough adds a festive flair. Make a batch (or two) this holiday season, and watch the smiles light up as your loved ones take their first bite!

Happy baking and may your holiday season be as sweet as these cookies!